Espresso Almond Coffee Cake
Espresso almond coffee cake combines the rich flavors of espresso and toasted almonds in a soft, moist cake, topped with a crunchy almond streusel.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons espresso powder
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Almond Streusel:
- 1/4 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla, mixing until smooth.
- Stir in sour cream. Gradually add dry ingredients, mixing until just combined.
- For the almond streusel, mix sliced almonds, brown sugar, flour, butter, and cinnamon.
- Pour half of the batter into the pan. Sprinkle with almond streusel.
- Top with the remaining batter and sprinkle with more streusel.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool on a rack before serving.
Notes
Nutritional Information (Per Serving)
Calories: 340Total Fat: 17g
Saturated Fat: 8g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Vitamins and Minerals
- Vitamin A: 10%
- Calcium: 8%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 4%
Additional Notes/Tips to Enhance Flavor
- Add extra toasted almonds on top for an extra crunch.
- Drizzle with a light espresso glaze for an added caffeine boost.
- Pair with a hot cappuccino or iced coffee for the ultimate experience.
- If you love sweetness, top with a dusting of powdered sugar after baking.